Baking Bread with the Tangzhong method

JapanOur previous attempts at making bread were not terribly successful, but we’d love to give bread making another try. One of the techniques we recently learned about was the Japanese Tangzhong bead-making method, which involves making a roux (called the Tangzhong) and incorporating it into the dough. Apparently this addition results in a very soft, tender loaf of bread. There are countless different breads you can make with the Tangzhong method, and many recipes we found are for various types of Hokkaido Milk Bread (here’s a cinnamon and chocolate chip version and a Nutella version). We had a favorite milk bread back at our local fruteria in Chicago, and we are mourning the fact that they don’t carry it any more. Maybe some of these Japanese milk breads are worth a try to fill our cravings. You can also try your hand at hot cross buns and 10 grain milk bread made with the Tangzhong method.

Hokkaido Milk Bread

Hokkaido Milk Bread by Divya Kudua

1 Comment

Filed under Pastry Post-Poc, Recipes

One response to “Baking Bread with the Tangzhong method

  1. Pingback: Koko Bakery for sweets and bubble tea in Cleveland | Eating The World

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